Birria Quesatacos with Consomé
Rating
Two cuts of beef slow cooked in a robust and spicy stock filled with spices and flavor. This is the best Birria recipe you’ll find.
Ingredients
- Meat:
- 3-4 lbs chuck roast
- 1-3 lbs beef shanks
- 1-2 TBS seasoning salt
- 1 TBS onion powder
- 2 TBS vegetable oil
- 3 garlic cloves + 1 yellow onion finely diced
- Chile Paste:
- 4 guajillo chilies
- 5 New Mexico chilies
- 3 Chile de Árbol
- 2 Mulato chilies
- 2 chipotle peppers in adobo sauce
- 14.5 ounces petite diced tomatoes
- 4 cups beef or chicken stock
- 2 cups water
- 3 garlic cloves
- 4 bay leaves
- 1 TBS Peppercorns
- 1 tsp Mexican Oregano
- 1 tsp Cumin
- 1 tsp ground Corriander
- ½ tsp Allspice
- ½ inch Cinnamon stick
- 1 inch Ginger
- 1 TBS white distilled vinegar
- Quesatacos:
- Corn tortillas
- Shredded mozzarella cheese
- Shredded Monterey Jack cheese
- Cilantro & Chopped Onions for garnish
- Lime
Instructions
- Meat:
- Cut the roast into large chunks
- Season the roast pieces and beef shanks with the seasoning salt and onion powder
- Heat the oil in a skillet
- Sear the meat on all sides until browned.
- Remove the meat; set aside
- Add the finely diced onion and garlic into the same skillet
- Sauté for 1-2 mins
- Remove and reserve for the chile paste
- Spray a slow cooker with nonstick cooking spray
- Add the meat to the slow cooker.
- Chile Paste:
- Remove seeds and stems from all of the dried chilies.
- Place the chilies in a dry skillet on medium high heat.
- Toast the chilies for one minute. Do NOT burn the chilies. They will become bitter.
- Boil 2 cups of beef stock
- Place the dried chilies in a heat safe bowl
- Pour the hot stock over the chilies; allow them to soak and soften for 30 minutes.
- Pour the softened chilies and stock into blender
- Add the chipotle peppers, diced tomatoes, 3 garlic cloves, 2 bay leaves, peppercorns, Mexican oregano, cumin, coriander, allspice, cinnamon stick, ginger, sautéed onion and garlic, and vinegar into the blender.
- Blend until well combined and smooth.
- Pour the paste into a strainer over the slow cooker containing the meat.
- Strain the paste into the slow cooker
- Pour in the remaining 2 cups of beef stock and two cups of water.
- Stir.
- Add the remaining 2 bay leaves and cover with the lid.
- Cook on HIGH for 4 hours or until the beef is fork tender.
- Remove the meat and shred it. Discard the bones.
- Ladle out 2 cups of the consomé to dip the tortillas in
- Quesa Tacos:
- Dip the tortillas into the consomé.
- Fry in a hot skillet until it’s as crispy as desired
- Add the meat, cheese, and toppings of your choice
- Fold the tortilla over and continue heating until cheese is melted.
- Enjoy!